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Wednesday, 28 July 2010

DARING BAKERS CHALLENGE JULY, 2010-Swiss swirl ice cream cake.

Slices of Swiss roll are used to line a bowl and then filled with strawberry ice-cream, fresh strawberries,fudge sauce and topped with vanilla ice cream . A drool worthy ice cream cake that not only tastes good but looks amazing.

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge.
The recipe for this month’s challenge has been adapted from this Swiss swirl ice cream cake from the Taste of Home website.

Adaptions I made were that I made a vanilla swiss roll instead of chocolate as suggested in original recipe and made strawberry and vanilla flavours of ice creams.

1.Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
2.In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
3.Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
4.Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
5.Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
6.Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
7.Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
8.Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
9.Repeat the same for the next cake as well.

For Filling:

1.Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.
2.In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
3.Divide the cream mixture between the completely cooled cakes.
4.Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).Top cream with strawberry puree.
5.Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

1.Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla and sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.
2.Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

1.In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.
2..Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
3.Remove from heat and mix in the butter and vanilla. Keep aside to cool .

1.Puree the 6 strawberries and slice the other six strawberries .
2.In a bowl whip the cream and the caster suger Fold in the strawberry puree..
3.Fold in the strawberry slices.
4.Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

Assembly:

1. Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ).
2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.
3. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).
4. Soften the strawberry ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour)
5. Add the fudge sauce over the vanilla ice cream, cover and freeze till firm . ( at least an hour)
6. Soften the vanilla ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .
7. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
8. Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.

I am very very much impressed. this is marvelous. i had seen some what similar recipe of Rachel Allen bake.but that did not tempt me at all... U have done it gal.. I am drooling and is going to make for sure...yumm. wonderful clicks and arrangements too.

this is indeed too daring challenge...after seeing this superb presentation i feel very humble that there is sooooooooo much for me to learn in baking...thanks for sharing this awesome swiss swirl ice cream cake

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